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Covers best-practice principles across sourcing, menu planning, allergen awareness, segregation, cross-contact management, food safety hazards, and service practices. Includes practical scenarios and best-practice checklists to help kitchens apply safe processes. Also addresses customer needs and confidence, explains gluten-free claims for menus, and provides examples such as pizza. 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Download your copy of The Standard at:  \n[www.coeliac.org.au/gf-standard/](www.coeliac.org.au/gf-standard/)  \nPROUDLY SPONSORED BY  \nMichelle McCracken  \nAccredited Practicing Dietitian Nestle Professional  \nWe are thrilled to be able to bring you the third edition of Your Practical Guide to Gluten Free in Food Service. With demand for gluten free remaining high it continues to be a special dietary request that can’t be ignored.  \nThis Gluten Free Guide provides the latest up to date advice on best practice for managing glutenin your kitchen. The Guide also includes practical scenarios to help understand where kitchen processes can be difficult and the simple steps necessary to streamline or correct these.  \nAs your trusted partner in the provision of quality gluten free ingredient solutions, we know without good supporting processes in your kitchen, it will always be a challenge to produce a menu that is free of gluten. Our partnership with Coeliac Australia allows us to support you in making it easy to take the steps necessary to transform gluten free ingredients into a gluten free menu that will meet your customers needs not only for health but also for taste.  \nPenny Dellsperger  \nHealth Advocacy Officer Accredited Practising Dietitian Coeliac Australia  \nCoeliac Australia developed the Gluten Free Standard for Food Service Providers© in 2015 to establish the best practice for gluten free food preparation. We have had many requests for practical tips on how to successfully implement the best practice guidelines.  \nCoeliac Australia is the national registered charity supporting Australians with coeliac disease and associated conditions requiring a gluten free diet. Coeliac Australia provides membership and a range of support and information services to enhance the lives of people with coeliac disease, raise vital funds for research and create awareness of coeliac disease and the gluten free diet within the medical profession, food & hospitality industry and the broader community.  \n© Coeliac Australia and Nestlé Australia Ltd. Not to be reproduced or reprinted without permission.  \nCONTENTS  \nWhat’s in this Guide  \nThe importance of gluten free 03  \nWho wants gluten free and why? 05  \nBack to basics: what is gluten? 07  \nMaking a gluten free claim 08  \nBe allergen aware 09  \nSourcing 10  \nSourcing from a trusted supplier 12  \nPlanning a gluten free menu 13  \nSourcing scenario & best practice check list 15  \nSegregation 16  \nManaging cross contact 17  \nBeing food safe 18  \nIdentifying hazards 19  \nCan pizza be gluten free 21  \nSegregation scenario & best practice check list 23  \nService 24  \nEnsuring quality customer service 25  \nCommunicating your menu 27  \nBuilding customer satisfaction 28  \nThe Food Allergen Matrix 29  \nService scenario & best practice check list 31  \nEasy ways to identify gluten free 32  \nHow can Coeliac Australia help? 33  \nHow can Nestlé Professional","cbCaidDc9d0J0ohO","https://ap.wps.com/l/cbCaidDc9d0J0ohO","pdf",3144782,"English","# What’s in this Guide\n## The importance of gluten free\n## Who wants gluten free and why?\n## Back to basics: what is gluten?\n## Making a gluten free claim\n## Be allergen aware\n# Sourcing\n## Sourcing from a trusted supplier\n## Planning a gluten free menu\n## Sourcing scenario & best practice check list\n# Segregation\n## Managing cross contact\n## Being food safe\n## Identifying hazards\n## Can pizza be gluten free\n# Service\n## Ensuring quality customer service\n## Communicating your menu\n## Building customer satisfaction\n# Appendices\n## The Food Allergen Matrix\n## How can Coeliac Australia help?\n## How can Nestlé Professional help?","[{\"question\":\"What does the guide focus on when making a gluten-free claim on a menu?\",\"answer\":\"It explains how to put gluten free into practice using key best-practice principles, including sourcing, allergen awareness, and safe kitchen processes to ensure claims are genuinely gluten free.\"},{\"question\":\"Why is segregation and managing cross contact important for gluten-free food service?\",\"answer\":\"The guide highlights that cross contact can make gluten-free meals unsafe. It provides guidance for segregation and managing cross contact to prevent gluten from entering gluten-free foods.\"},{\"question\":\"How does the guide help kitchen teams apply the gluten-free standard day to day?\",\"answer\":\"It includes practical scenarios and best-practice checklists across sourcing, planning, segregation, service, and hazard identification to help teams streamline or correct processes.\"}]","Your Practical Guide to Gluten Free in Food Service - Third Edition | PDF",1790525354,48]